Composition / ingredients
Cooking method
1. Peel the vegetables, and just wash the mushrooms well.
2. Set the "Frying" program on the slow cooker. Pour vegetable oil into the bowl and leave to warm up for a few minutes.
3. While the oil is heating, chop the vegetables and mushrooms: onions – in small cubes, carrots – in thin circles, mushrooms – in thick plates.
4. Add the chopped ingredients to the bowl and fry, stirring occasionally.
When the vegetables are toasted, add the pre-washed rice, hot water, salt, pepper, spices and vegetable seasoning to the bowl.
5. Set the program "Rice", the time is 20 minutes. And at the end of cooking, mix the rice thoroughly so that the mushrooms and vegetables are evenly distributed in it.
6. Serve unpolished Thai rice with mushrooms in serving plates. Garnish with fresh herbs and vegetables.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Unpolished rice - 285 kcal/100g
